Steak night just leveled up.
Agnes and Rene Mosse’s Cabernet Franc doesn’t mess around. This earthy (not fruity) elegant (not astringent) and minerally wine is steak’s ultimate companion. The wine is a blend of two parcels, 40 acres of 30 year old vines from Le Clos de l’Ommeau and 40 acres of 50 year old vines from Le Bonnes Blanches. Fermentation, maceration and punchdowns took place in wooden vats prior to the wine being racked in old barrels for malolactic fermentation to soften it. After, it spent the rest of the time aging in old Burgundian barrels.
- Agnès, René, Sylvestre and Joseph Mosse like to keep the business in the family and have been working their 17 hectares of vines Organically and Biodynamically.
- The property is within the village of St-Lambert-du-Lattay within the Anjou.
- Before becoming vigneronnes, the Mosse family owned a retail shop and wine bar within Tours.
- They credit Jo Pithon and François Chidaine for inspiring them to become vignerons.
- Beef tartare.
- This BBQ Sauce.
- Family style dining.